Cheese Pierogi – GorillaGrilla

Pierogi (which is the plural form of the Polish word,  pieróg) are one of many great dishes from Poland.  Pierogi are the national foods of Poland and are versatile and delicious. It’s basically a stuffed noodle that is boiled, then sautéed (usually in butter).

There are many, possibly infinite, combinations of fillings for Pierogi. My all-time favorite is the cheese and onion. Cheese and onion pierogi are a Pawlik family traditional dish we have on Christmas. I remember my Grandmother making these and she has passed that tradition down.

Cheese Pierogi
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Pierogi (which is the plural form of the Polish word, pieróg) are one of many great dishes from Poland. Pierogi are the national foods of Poland and are versatile and delicious. It's basically a stuffed noodle that is boiled, then sautéed (usually in butter).
Cheese Pierogi
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Pierogi (which is the plural form of the Polish word, pieróg) are one of many great dishes from Poland. Pierogi are the national foods of Poland and are versatile and delicious. It's basically a stuffed noodle that is boiled, then sautéed (usually in butter).
Servings Prep Time Cook Time
8servings 1hour 30minutes
Servings Prep Time
8servings servings 1hour
Cook Time
30minutes
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Beat the eggs and add the salt together in a large mixing bowl.
  2. Add sour cream and softened butter, mix into the eggs until smooth.
  3. Add the flour, 1 cup at a time, kneading it until the dough is pliable. The dough should be slightly gooey.
  4. Knead the dough on a lightly floured surface until firm and smooth, add a small amount of flour as required to get a smooth texture.
  5. Cover the dough and set aside while the filling is prepared.
  6. Prepare the filling by melting 2 tablespoons of butter in a saute pan, then season (with salt and pepper) and cook the onions over medium low heat until the they are softened, about 4-5 minutes.
  7. Add the farmer's cheese or cottage cheese to the onions and season with the remaining salt and pepper. Cook until warm, then remove from heat.
  8. Flour the table. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a circle cutter.
  9. Spoon filling onto each circle and then fold each one in half, pinching the edges to seal the pierogi. If the pierogi does not seal, use a few drops of water along the edges to help the pierogi seal.
  10. Drop each completed pierogi into the boiling water for about 3 to 5 minutes. They should float to the top when done. Remove to a colander to drain. Do NOT overcrowd your pot.
  11. In a frying pan melt some butter, and fry each side of the pierogi, until browned. It will take about 4 tablespoons of butter to cook all 20 pierogi.

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